A natural thickener for making gluten free cakes.
Guar gum is a natural polysaccharide derived from seeds - it is obtained from the seeds of the guar legume plant (Cyamopsis tetragonolobus L.) found in India and Pakistan and is one of the constituents of soluble fiber.
Guar gum is a yellowish-white powder, almost odorless. Dissolves in cold water. To achieve adequate compaction, a maximum of 2% guar gum should be sufficient (i.e. up to 10g per 0.5kg of gluten-free flour)
Guar gum is used to thicken soups, low-fat mayonnaise and salad dressings, drinks, vegetable juices and low-calorie foods. Guar gum as a thickening and water binding agent is used in bread and cakes. Gives the structure a ductile and sticky low-calorie milk flavored drinks and desserts.
Guar gum has particularly good properties in combination with xanthan gum, significantly increasing the viscosity and gelation of the finished blend.
Net weight: 200g
Ingredients: guar gum (E412).
Country of origin: produced in Poland
Allergens: Possible presence of gluten, mustard, nuts, celery, sesame and soy.
Energy value: 1700 kJ / 401 kcal, fat 0.6 g, including saturated fatty acids 0 g, carbohydrates 84 g, including sugars 1.0 g, protein 4.5 g, salt 3.4 g
Store in a dry place in a tightly closed container.
A thickener for hot or cold applications, for gluten free recipes
